Sourdough Oat Pancakes (Vegan and Healthy)

Stack of eggless pancakes made with oats and sourdough.

5 from 1 vote

Sourdough Oat Pancakes (Vegan and Healthy)

Start your day with a healthy dose of whole grain and fermented sourdough! These sourdough oat pancakes are easy to make, wholesome, nourishing and packed with amazing sweet and tangy flavor. Such an amazing way to use up your extra sourdough discard and this recipe is made eggless and vegan!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: discard recipes, healthy breakfast, healthy vegan recipes, sourdough pancakes, vegan sourdough recipes

Servings: pancakes

Calories: 95kcal

Author: Jessica Laroche

Ingredients

1½ cup rolled oats old-fashioned or quick oats
¾ cup sourdough discard or active sourdough starter
1 cup oat milk or almond milk or soy milk
1 tablespoon baking powder
3-4 tablespoon maple syrup
2 teaspoon vanilla extract
½ teaspoon salt

Instructions

Add all the ingredients to a blender (starter, rolled oats, oat milk, baking powder, maple syrup, vanilla extract and salt). Blend on high until smooth and uniform.
Let the batter rest in the blender for 10-15 minutes: it should get pretty thick, this is normal!
Warm up a large non-stick pan or griddle on medium-high heat for several minutes. Then, heat up some oil, use about ¼ cup of the batter per pancake and cook for 4-5 minutes on each side.

Video

Notes

The batter will be thicker than a regular pancake batter, this is normal and because of the oats! So instead of pouring the batter into the pan, you will need to scoop out the batter from the measuring cup and since it won't spread easily in the pan, you will also have to help shape it into a disc.
Use a heat-resistant oil for the best result. I love cooking pancakes with refined coconut oil!
Make sure to test the heat of your pan before starting to cook the pancakes or you risk ruining the first batch. To do that, warm up the pan on medium-high heat, then let it warm up nicely (this should take several minutes). Just before adding your oil and scooping the batter into the pan, let a few drops of water fall in the pan, it should be sizzling when the pan is ready!
Space the pancakes out on the pan when cooking! This can help with flipping the pancakes without a mess. A large non-stick pan or griddle pan is perfect for this!
The pancakes are ready to flip once you see a few bubbles forming in the center and then the surface is golden brown (gently flip the corner to check underneath before flipping).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition